Ingredients
4 potatoes
1 medium onion
1 egg
2 tbsp matzoh meal
1/2 tsp salt
1/8 tsp pepper, white
1/4 cup oil
Directions
add more potatoes for additional people keeping the 4:1 ratio.
Description: Peel potatoes and place in cold water until ready to
prepare latkes. Starting with onions, alternately grate some onions
on large holes of grater and some potatoes on smallest holes. This
will keep potato mixture from blackening. (Or use food processor.
The steel blade produces a smooth textured latke and the grating disk
a crunchy one.) Press out as much liquid as possible and reserve
starchy sediment at bottom of bowl. Return sediment to mixture, but
not liquid. Blend potatoes with eggs, matzoh meal, salt, and white
pepper. Heat 1" of oil in frying pan. Drop about 1 tb mixture for
each latke into skillet and fry, turning once. When golden and crisp
on each side, drain on paper towels. Serve with yogurt, sour cream,
sugar, or applesauce.
From the recipe files of Sylvia Steiger
Servings: 4 servings
Potato Latkes (Pancakes) Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Pancake
The History of Recipes
It is quite feasible to trace the history of recipes far back into the far past, in truth as far back as ancient Egypt, and potentially, even further back. Interesting though that maybe, sadly, these early recipes were just simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius compiled a few scripts detailing recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Additionally, he recounts how the ancient chefs made use of a wide range of aromatic flavors, including a few you will know for example bay, rue and dill. Later on, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab cuisine, including spices like basil and coriander. These new herbs and spices caused a torrent in recipe books, some of which are now in private cookery archives. The TV revolution brought us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Potato Latkes (Pancakes) recipe.
